They say that the quickest way to a person’s heart is through their stomach, but showing your affection need not involve fanciful foods and hours in the kitchen. This easy recipe for strawberry love muffins uses a short list of everyday pantry ingredients, perfect for a last-minute Valentine’s Day treat. But of course, you can share it any time of year, baked in traditional muffin cups and made with fresh or frozen strawberries.
I found this strawberry love muffins recipe buried on Go Dairy Free, in the news section from when my friend Hannah Kaminsky’s very first book, My Sweet Vegan, was released. Hannah has since penned many dessert cookbooks, and become a successful food photographer for a wide array of predominantly vegan cookbooks. But even with the hundreds of recipes she has created and photographed in the years following My Sweet Vegan, I still fondly remember when she first sent me the photos for these strawberry love muffins.
Hannah is known for creating daring vegan desserts and unique flavor pairings, but I always felt that this recipe better embodied who she is as a person – sweet, unassuming, and someone who appreciates the simple things in life. This is a no frills recipe, made naturally dairy-free and vegan, no substitutions required, that promises to deliver several satisfying bites.
Special Diet Notes: Strawberry Love Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Just be sure to use the non-dairy milk beverage that suits your dietary needs.
Gluten-free? We haven’t tested these strawberry love muffins without gluten as of yet. If you do give it a whirl, I would ensure that you use good binding ingredients (perhaps a higher starch or almond flour-chia blend with xanthan or guar gum) to keep them from crumbling since the only real binder in this recipe is in fact the gluten in the wheat.
- 1½ cups all-purpose flour or white-wheat flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain dairy-free milk beverage (coconut, rice, soy or almond)
- ⅓ cup canola, grapeseed or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup frozen strawberries, thawed and sliced
- Preheat your oven to 375°F (190°C) and grease one dozen muffin tins.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gently stir in the milk beverage, oil, and vanilla but be careful not to over mix, a few lumps are okay. Fold in the thawed strawberries.
- Divide the batter between your prepared muffin tins, filling them about ¾ of the way to the top.
- Slide your filled tins into the oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins sit for 10 minutes, then remove them from the tins to a cooling rack. Enjoy with someone you love.